Nancy Sweet, director, culinary programs and operations, was interviewed on Sports Radio 1450’s AM Springfield yesterday morning about Bistro Verde and the fall semester offerings of Bistro To Go on Tuesdays and Thursdays and Bistro Grab & Go on Wednesdays and Fridays from Sept. 11-Nov. 16.
Jolene Adams, coordinator, LLCC Culinary Institute, is the author of this week’s Epicuriosity 101 column in the State Journal-Register, “Heirloom tomatoes are the best!”
Jay Kitterman, consultant, LLCC Culinary Institute, wrote this week’s Epicuriosity 101 column in the State Journal-Register entitled, “Snacks: The healthier the better.”
Bill Harmon, agriculture program coordinator, was interviewed and photographed Aug. 22 for an upcoming feature in Springfield Scene magazine.
LLCC was featured in Community College Daily yesterday, with the headline — Community College Spotlight: Lincoln Land Community College’s Highway Construction Careers Program is funded through a partnership with the Illinois Department of Transportation to expand the number of people in historically underrepresented populations working in highway construction. The headline links to a spotlight feature about LLCC on the American Association of Community College’s (AACC’s) webpage.
Elizabeth Wright, LLCC culinary student, is the author of this week’s Epicuriosity 101 column in the State Journal-Register, “Trip to Italy inspires culinary student.”
Sean Keeley, culinary specialist, is the author of this week’s Epicuriosity 101 column in the State Journal-Register, “Try sous vide cooking for amazing steaks and lobster.”
LLCC is currently featured as a “spotlight” on the American Association of Community Colleges homepage! The spotlight features a quote from the president and interesting facts about the college.
Dr. Carmen Allen, interim dean of business and computer technologies, wrote the essay, “My journey to LLCC from student to educator,” in the State Journal-Register Aug. 12.
Jay Kitterman, consultant, LLCC Culinary Institute, wrote this week’s Epicuriosity 101 column in the State Journal-Register entitled, “Develop your own mise en place for efficient and enjoyable cooking.”
Nancy Sweet, director of LLCC culinary programs and operations, is the author of this week’s Epicuriosity 101 column in the State Journal-Register, “Going vegan … or partially so.”
Jolene Adams, coordinator, LLCC Culinary Institute, prepared pork carnitas on the WICS Midday program July 19.